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Texturas - Calcic by LaTienda.com | 
 enlarge | Brand: El Bullitaler
Category: Gourmet
Buy New: $26.75
Sales Rank: 975
Country: Spain
Media: Misc.
Shipping Weight (lbs): 1.6
Model: TE-02
ASIN: B000NTV2DW
Availability: Usually ships in 1-2 business days
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| Features:
| • | Ideal reactant for its high water solubility |
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| Editorial Reviews:
Product Description
This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces spherification. It is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing spherification. --------- MOST COMMON ASPECTS OF SPHERE PREPARATION Like other algae-based gelatins, such as those made with Agar, alginates are heat-resistant. Unlike Agar, once the gelatin is formed it does not break with high temperatures; that is, it is thermally irreversible. A badly refined alginate can produce a somewhat unpleasant flavor that can ruin the preparation. For this reason, Solé Graells and we at elBullitaller have worked together to develop Algin for optimal results. The resulting spheres can be manipulated, since they are lightly flexible. We can place solid elements inside the spheres that remain suspended in liquid; this achieves two or more flavors in one preparation. When the resulting sphere is removed from the Calcic bath, the product continues to act; and as much as it is rinsed, it will end up completely gelifying the preparation, turning it into a compact ball. This means that it must be served immediately. The Calcic can be stopped, but products used for this purpose affect flavor and are not recommended. A medium with an acidic pH causes the total or partial destruction of Algin chains, so very acidic ingredients present a problem. For Algin to function properly, it is important to work in a medium with a pH above 4. For this reason, Citras must be included in those cases in which acidity must be corrected. Liquids with natural calcium content, such as dairy products, present a problem for Algin; when acting on a calcic medium, it quickly gelifies these liquids. Therefore, each ingredient must be treated individually.
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